Carne Guisada - TexMex Stew.................from Rico

Carne Guisada (TexMex Stew) can be made with chicken, pork, or beef (and I bet it would be great made with venison).

- Made thick enough (cornstarch is my friend), it can be served as a soft taco or over rice.

 

Since I already had some leftover cooked pork, I added cubed beef to it, diced: tomatos(I cheated and used Rotel)-onion-green pepper-jalapeno, and seasoned with chili powder, cumin, black pepper and some crushed garlic.

- Some make this with dark beer, but I had none on hand so used red wine instead (I reasoned that the Spanish have red wine, it's not just the Fwench, and red wine gives character to 'coq au vin' or 'beouf bourgignon' so I am hopeful it will 'work' the same way in this dish).

 

My plan is to lay sprigs of cilantro on a tortilla (pic) and then roll it around a filling of Carne Guisada for a soft taco. or two.

- I think it's a 'solid' plan........

 

It's cooking right now, and I hope it tastes as good as it smells!

- Like BBQ, low and slow, for a long time gives the best flavor and tenderest meat.